As a boy, Kyle Bowett grew up like many Australians, knowing little about how food was made or how it ended up in our supermarkets. By accident, he found himself in a chef apprentice program where he couldn’t tell the difference between coriander and parsley. It was at Hently Farms where his eyes were opened to the vast world of food, flavours and the importance of where it comes from.

After completing his culinary training, Kyle honed his skills at several renowned restaurants, learning the intricacies of various cuisines and refining his techniques. Fast forward ten years, and he’s worked across several top Melbourne and South Australian restaurants like Supernormal, Gimlet and Little Rickshaw. His dedication and talent did not go unnoticed, as he quickly rose through the ranks, earning accolades for his ability to create dishes that seamlessly melded flavours and showcased the finest ingredients.

Kyle’s culinary style is characterised by his commitment to using fresh, locally sourced ingredients and incorporating bold and unexpected flavours. His menus often reflect a deep understanding of different culinary traditions, blending them harmoniously to create truly memorable dining experiences. His dishes are known for their impeccable presentation, enticing aromas and exceptional taste.

Beyond his culinary prowess, Kyle is a firm believer in the power of food to bring people together and create lasting memories. Joining the team at Zin House, Kyle feels he’s found a place that looks at food the same way he does. He’s passionate about educating everyone who steps through the doors of the Zin House, letting the ingredients and flavours speak for themselves. Chef is just a title to Kyle; he views himself as the messenger from the Zin House farm and gardens to their diners.